Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While you prep, preheat the grill to 500°F over medium-high heat. Heat Guide for Step 2 (dbl for 4 ppl): 1 tbsp mild, 1 1/2 tbsp medium and 2 tbsp for spicy! Add chow mein noodles to the boiling water. Cook uncovered until tender, 2 min. Reserve 1/4 cup noodle water. Drain, then rinse noodles under cold water, tossing often, until noodles are cold. Using a pair of scissors, cut noodles a few times. Set aside to drain well.

While noodles drain, add tahini, sesame oil, 5 tsp soy sauce, 1/2 tbsp sugar and 2 tbsp chili-garlic sauce (dbl all for 4 ppl) to the same large pot. (NOTE: Reference heat guide.) Stir until smooth.

Core, then cut pepper into 1/4-inch slices. Cut cucumber diagonally into 1/8-inch slices, then cut slices into matchsticks. Roughly chop cilantro.

Thoroughly pat shrimp dry with paper towels. (TIP: Drying shrimp well will prevent them from steaming!)Add shrimp, sweet chili sauce, remaining soy sauce and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat. Arrange a sheet of foil on one side of the grill (use 2 sheets of foil for 4 ppl). Arrange shrimp on the foil in a single layer. Close lid and grill, tossing shrimp once or twice, until cooked through, 4-5 min.**

Add 1 tbsp reserved noodle water (dbl for 4 ppl) and drained noodles to the pot with sauce. Toss to coat. (TIP: If desired, add more noodle water, 1 tbsp at a time, until preferred sauciness is reached!)Add cucumbers, peppers, half the peanuts and half the cilantro, then toss to combine.

Divide noodle salad between bowls. Top noodles with shrimp. Drizzle any remaining sauce from the foil over top. Sprinkle with remaining cilantro and remaining peanuts.